Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
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Maangchi's recipes by category:
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
My most popular Korean recipes
-
Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
Korean style Vietnamese rice paper rolls
Aug 18th
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Hi Maangchi! I love your videos and recipes. They inspired me to push my passion for cooking and baking to the next level. Thank you. :)
I am very excited to see how this goes. I am using ribeye that is 3/8 ” thick. I was able to find Korean Soy sauce , pear, and rice syrup. Using all fresh produce. I am planning on letting it marinate for at least 15 hours. Is this too long? I guess I will find out tomorrow afternoon.
Korean BBQ is everyone’s favorite. Best thing to have on hand is an iron skillet, some kitchen shears, plenty of leafy greens, and some beer!
can you substitute pork? If so, which cut do you recommend? Around here pork is $1-3 a pound where beef is $4-12 a pound lately. I can get a whole pork picnic shoulder for the same price as an average steak.
There is much pork in Korean BBQ, so I would say, give it a try!!! And let us know! The trick is, VERY thinly sliced!
Hi maangchi,
Firstly, I wanna say thank you for sharing such wonderful recipes. It’s nothing better than tasting a real Korean dish without going to costly restaurants.
I have made this dish thousands of time and it turns out so well. However, I wonder whether I can store the marinade in fridge for future use or not. If yes, how long can the marinade still in good condition?
You can freeze the marinade up to 1 month and thaw out at room temperature or in the fridge when you use it again. You can keep it in the fridge but you will have to use it up in 3 to 4 days because the flavor will change as time goes on.
I used the marinade recipe for tofu and it makes the most delicious meat alternative! Thank you Maangchi!
Hello, I was wondering if I wanted to make a spicy version do I just add gochujang? and if so, how much?
That sounds delicious! I would say to taste depending on how spicy you want it!! start with a TBSP and then give marinade a taste before adding more! I just made a fresh batch, I think I’ll add some gochujang!!
Hi Maangchi! I was wondering if you could help me out. I’ve always wanted to try Bulgogi, but I’ve never actually had it because most recipes use pear for tenderizing the meat, and, unfortunately, I am allergic to peaches, pears, apples, and cinnamon. Is there any alternative to pears, or an alternative recipe I can try?
Just use rice wine or Dry Sherry instead.
Or – if you don’t want to use alcohol – freshly pressed e. g. orange juice.
Don’t worry; it won’t affect the taste negatively.
Bye, Sanne.
Thank you! I’ll try orange juice since I’m not old enough to buy alcohol yet in the states (I’m only 19), lol. but I’ll be sure to keep it all in mind to try at some point!
You can make bulgogi without pear. Check out my simple easy bulgogi recipe here. I’m sure your in-laws will be very proud of you when they taste your dishes!
Thank you! My in-laws are actually coming to visit soon! Tae Ho oppa wants to do BBQ with the family! This is great!
I sometimes use puréed kiwi, which also acts as a tenderizer, similar to pear :)
Hello dear! If you are not allergic to kiwi, it makes the best substitute :) use about half of what is called for of Korean Pear.
I have just started making Korean BBQ. Family loves it! The grill pan you use in your video is interesting. Where can I purchase one. Thanks!
It was a gift from my friend when I lived in Toronto. It was disposable. I see it in a Japanese store and Korean store sometimes.
ThankThanks for your reply!
Kite, these are available everywhere nowadays, in any store that carries a good selection of bbq equipment (try Home Depot!). I have several that I bought at my local supermarket and they were very reasonably priced.
Ahnyeong haseo Maangchi! Sunbaenim my wife is diabetic. Can I substitute splenda for the brown sugar? Also can I substitute splenda for the honey in the ssamjang?
Kamsahamnida.
Hi Maangchi, I’ve tried several and love all of them. I was just wondering, what the carrots add, if anything, to the marinade?
I love,love your recipes. I especially using bulgogi as my filling for siopao. Instead of grilling it, I pressure cook the bulgogi including the juice then thicken it with tapioca or corn starch.
The tip for using Bulgogi as filling for siopao sounds great!
SOOOOO GOOOOOD! thank you sooo much for this recepie!!! tastes better than the emart bulgogi! now I can have korean bulgogi in germany c: <3
See full size image
Congratulations! Your bulgogi looks very delicious!
Hey Maangchi, I can’t seem to find or get Jinganjang, but do you think kecap manis would work too?
I think kecap manis is sweeter than jinganjang. If you use it, maybe you have to reduce the amount of sugar or honey in the marinade.
I want to make this recipe so badly and I see that you have great reviews. My one concern is I don’t have the resource to cook on a grill or buy another pan at the moment (I’m a student). So, would it be okay to cook in a pan on the stove? I understand the goal is that the beef doesn’t retain the liquid in the pan.. so I don’t know what to do.
Never mind, I searched through your responses to other fans. Thank you so much :)
There’s a very old secret to “grilling” on a stove. There’s a small learning curve to it, but it is well worth it. Koreans use stone and, sometimes, cast iron for cooking. Both share similar thermal properties. Very few materials can get so blazing hot on a regular stove top. Cast iron pans are cheap (…until you become a collector of vintage stuff) and they will last a lifetime if cared for properly.
The goal is to get your pan hot enough to evaporate moisture before your dish becomes soup. Cast iron can do that easily (as can stone… I really want a nice set of Korean dolsot).
So, it looks like you drain the marinade and remove carrots and onions before cooking?